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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Clif Holt, chef-owner of Little Savannah in Birmingham, Alabama, prepares this classic risotto for harvest dinners at Jones Valley Urban Farm. For a vegetarian entrée, use vegetable broth. Ingredients:
4 cups (1-inch) slices asparagus (about 1 1/2 pounds), divided |
3 cups fat-free, less-sodium chicken broth, divided |
1 1/2 cups water |
1 tablespoon butter |
2 cups chopped onion (about 1 large) |
2 cups uncooked arborio rice or other medium-grain rice |
1/2 cup dry white wine |
1 cup (4 ounces) grated fresh parmigiano-reggiano cheese, divided |
1/4 cup heavy whipping cream |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Place 1 cup asparagus and 1 cup broth in a blender; puree until smooth. Combine puree, remaining 2 cups broth, and 1 1/2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
2. Melt butter in a large heavy saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Stir in rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining puree mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in remaining 3 cups asparagus; cook 2 minutes.
3. Stir in 3/4 cup cheese, cream, salt, and pepper. Transfer risotto to a bowl. Serve with remaining 1/4 cup cheese.
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